
If you're new to making sushi, please see the Sushi Beginner's Guide before getting started! This includes guides to all the basics, FAQ, and how to source ingredients. This site focuses on Americanized/Westernized sushi, check out the Types of Sushi page to learn more!
The Tuna Avocado Roll is a very common sushi roll that you can find at most sushi restaurants in the US. This is a great roll for beginners! To give it a little extra flavor, you can make this recipe with soy sake marinated tuna. You can also add other ingredients to this roll, like green onions or sesame oil.
FAQ
How many calories are in a Tuna Avocado Roll?
This tuna avocado roll has 385 calories. The calorie count of tuna avocado rolls from restaurants will vary.
Are Tuna Avocado rolls healthy?
Yes! Tuna Avocado rolls are a great option if you're looking for a healthy sushi roll to choose. Since this roll just has the lean tuna and avocado, and it doesn't have anything fried or heavy sauces, this roll is a great healthy option.
Are Tuna Avocado rolls raw?
Yes, tuna avocado rolls are typically filled with raw tuna. If you want to make this recipe with cooked tuna, you totally can, it will just have a different flavor and texture.
Ingredients & Substitutions - Tuna Avocado Roll
Don't forget to check out the guides on Buying Fish For Sushi and Buying Other Ingredients for Sushi if you're not sure where to find what you need! I include online product links for reference, but it's typically much cheaper to purchase these items locally, so check out your local options!
Tuna
- Make sure you're using tuna that is safe to eat raw (more info)
- Try substituting other fish such as yellowtail, salmon, or red snapper
- Check out How to Slice Fish for Sushi if needed to read about how to properly slice fish for sushi
Avocado Slices
- Slice the avocado into ~¼" thick pieces. You should use about ~⅙th of a medium avocado.
- It's best to use a perfectly ripe avocado if you can. Ripe avocados will be slightly soft when pressed, but not mushy.
- I like to buy my avocados while they're still hard, then transfer them to the fridge once they're perfectly ripe. Avocados ripen much slower in the fridge.
Soy Sake Marinade (optional)
- You can find the recipe for this marinade here!
- This marinade is made with soy sauce, sake (rice wine), and mirin (sweet rice wine, for cooking). It adds a delicious, savory flavor to the fish that's sure to elevate any roll!
- To use in this roll, marinate the salmon in the marinade for 5 minutes, then pat dry with paper towels. After marinating, use the salmon as you would normally.
Sushi rice
- Sushi rice is prepared, medium grain rice that is seasoned with rice vinegar, sugar, and salt. The seasoning added to the rice is what give it the distinctive taste and sticky texture.
- If possible, I strongly recommend picking up the proper kind of rice rather than using whatever rice you have on hand. Other varieties of rice (jasmine, basmati, etc.) will not turn out the same.
- Follow my recipe for Simple Sushi Rice before you begin making your sushi. You can find more information there on locating the proper ingredients.
Nori
- Nori is the seaweed wrapping used to hold together sushi rolls. After opening, store leftover nori sheets in an airtight bag at room temp with all the air pressed out to maintain freshness.
- Packages of nori vary a lot in quantity and price. I've tried out a variety of brands at different price points and have been happy with all of them. I don't think you need to splurge on the more expensive brands.
- A Japanese grocery store will have the widest selection of nori. You may be able to find nori in the "Asian foods" section of a large American grocery store, but you can also find nori online if needed.
- Nori comes in a variety of sizes, so make sure you pick up full sheets (approximately 8"x7"). These sheets can be cut down smaller when making rolls (if desired). You can read more about this in the How to Make Sushi Rolls post.


Tuna Avocado Roll (Sushi)
Ingredients
- 1 full size sheet of nori cut smaller if desired
- ~¾ cup prepared, seasoned sushi rice
Inside Roll
- 1.5 to 3 oz tuna raw, sushi quality
- 3 avocado slices (~⅙ of an avocado)
Instructions
- Cover the sheet of nori in a thin even layer of rice, filling all the way out to the edges. (click for guide)
- Flip the sheet of nori over so the rice is face down on a bamboo rolling mat that is wrapped in plastic. (click for guide)
- Arrange the fillings (tuna and avocado) in even lines, 1 inch from the edge along the longer side of the nori sheet. (click for guide)
- Carefully and tightly roll up the roll. (click for guide)
- Place the plastic-wrapped rolling mat over the top of the roll and press the roll into a consistent shape. (click for guide)
- Place the roll on a cutting board and grab your sharpest knife. Run the knife under water for a second, then shake off any excess. Cut the roll into 8 equal pieces using a gentile sawing motion with the knife, running the knife under the water between every 2-3 cuts to prevent sticking. After slicing, use the rolling mat again to press the pieces back into shape. (click for guide)
- Plate the roll on your serving dish. (click for guide)
Notes
Nutrition
If you like this roll, you might also like...
If you like this roll, you may also like my Salmon Avocado Roll, Spicy Tuna Sushi Bowls, and Spicy California Rolls.
Send me pictures of your creations -- it'll make my day! Message @CraftyCookbook on Instagram or tag me in a post! Please note, tagged posts are only visible to me if your account is public. Did you make any interesting changes or substitutions for this recipe? Tell me about them in the comment section below!
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